Tandoori Chicken - the 1/2 mm problem

This is the usual mediocre TC that all restaurants serve, where the chicken is colored red, and as soon as the top 1/2 mm of the masala coating / red color is removed, the rest is tasteless unmarinated white meat. Utterly useless. Just volume, no taste. They should learn a thing or two from the roadside "dhabas" in India. Tch tch.